Process

- Pour sticky rice flour on bowl, add more ½ teaspoon salt and pour slowly 100ml water (at 50 degree) or using fresh milk instead. Knead well until it is soft and smooth (30 minutes). Cover it by nylon bag in 30 minutes.

- Clean banana leaves, use napkin to absorb all water on leaves, arrange on steaming pot, spread a little oil on top and add one by one sticky rice balls on leaves. Steam with small heat in 15 – 20 minutes, sometimes open lib and use napkin to absorb water on lib. When they are cooked, spread a little mixture spring onion + olive oil on top of each ball.